Results 171 to 180 of about 35,276 (230)

A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries [PDF]

, 2016
Dewettinck, Koen, Lam Thi, Viet Ha, Le, Trung Thien, Messens, Kathy, Nusantoro, Bangun, Phillip, Roger Aidoo, Thanh Toan, Ha   +6 more
core  

Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models. [PDF]

Antioxidants (Basel), 2020
Rojo-Poveda O, Barbosa-Pereira L, El Khattabi C, Youl ENH, Bertolino M, Delporte C, Pochet S, Stévigny C.   +7 more
europepmc   +1 more source

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties. [PDF]

Foods, 2020
Mellinas AC, Jiménez A, Garrigós MC.
europepmc   +1 more source

Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing. [PDF]

Nutrients, 2019
Rawel HM, Huschek G, Sagu ST, Homann T.
europepmc   +1 more source

Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats. [PDF]

Molecules, 2019
Żyżelewicz D, Bojczuk M, Budryn G, Jurgoński A, Zduńczyk Z, Juśkiewicz J, Oracz J.   +6 more
europepmc   +1 more source

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage. [PDF]

Nutrients, 2019
Rojo-Poveda O, Barbosa-Pereira L, Mateus-Reguengo L, Bertolino M, Stévigny C, Zeppa AG.   +5 more
europepmc   +1 more source

Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities. [PDF]

Heliyon, 2019
Agyirifo DS, Wamalwa M, Otwe EP, Galyuon I, Runo S, Takrama J, Ngeranwa J.   +6 more
europepmc   +1 more source

Quality and safety of cocoa beans

, 2014
Lima, L.R., Nout, M.J.R.
openaire   +1 more source

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Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: A review

Infrared Physics & Technology, 2020
Abstract Cocoa bean is an international commodity largely produced in developing countries and mostly consumed worldwide in several forms. During the last few decades, rapid detection of cocoa beans and cocoa bean products quality has gained centre stage with many kinds of research conducted.
Teye, Ernest, Anyidoho, Elliot, Agbemafle, Robert, Sam-Amoah, Livingstone K., Elliott, Chris   +4 more
openaire   +4 more sources

Yeasts are essential for cocoa bean fermentation

International Journal of Food Microbiology, 2014
Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality.
Ho, Van Thi Thuy, Zhao, Jian, Fleet, Graham   +2 more
openaire   +5 more sources